The Clovis Culinary Center is available for cottage food industries with a sliding rate scale based on how much a business uses the space. Photo by Ben. Hensley

The Clovis Culinary Center’s Board of Directors named a new board president last week, and it’s a name that many Valley foodies will recognize – in particular, those who frequent events put on by Fresno Street Eats.

Last week, Mike Osegueda was named President of the Board of Directors for the center which serves as a community kitchen and incubator for local start-up food businesses and those operating a business without a dedicated company kitchen or prep space.

After serving on the board of directors for two years, Osegueda assumed the role after the center’s previous board president, Tina Sumner announced that she will not be returning due to time conflicts throughout the upcoming year.

“I was humbled,” Osegueda said. “I really like the work I’ve done with the Clovis Culinary Center – I don’t feel like it’s going to really change what I do over there, but I can certainly preside over the meetings.”

Sumner had served as president for the previous two and a half years.

Osegueda said that the new position will not slow his work at Fresno Street Eats.

“If anything, it probably helps,” he said. “We have a lot of Clovis Culinary Center businesses that we work with at Fresno Street Eats and I think that’s only going to continue.”

Osegueda said that the center hopes to expand on several programs over the next years, including adding more accessibility to classes at the center, as well as promotional opportunities – showcasing some of the businesses born out of the Clovis Culinary Center.

“What a great leader Mike is,” said Shawn Miller, Business Development Manager at the City of Clovis. “He knows the business inside and out; he’s got a load of connections, he’s well respected, he’s liked [and] he’s fun to work with.”

Miller and Sumner were two of the primary driving forces behind the founding of the Clovis Culinary Center in 2018. The center serves as an incubator kitchen for upstart businesses and individuals lacking kitchen space for large-scale food production.

Some of the businesses that originated from the center include Miguel’s Salsa and Dad’s Cookies, among other local upstart companies that have either moved to storefront operations or continue to utilize the kitchen space at the Clovis Culinary Center.